Title: Combined thermal and high pressure colour degradation of tomato puree and strawberry juice
Authors: Rodrigo, Dolores ×
Van Loey, Ann
Hendrickx, Marc #
Issue Date: Jan-2007
Publisher: Elsevier sci ltd
Series Title: Journal of food engineering vol:79 issue:2 pages:553-560
Abstract: Visual colour degradation of tomato puree and strawberry juice at three different pH values (2.5, 3.7 and 5) during thermal (100140 degrees C, 0-120 min) and high pressure thermal (300-700 MPa, 60 min, 65 degrees C) treatments were studied. Hunter colour scale values L*, a* and b* of each treated sample were measured. Results indicated that the thermal degradation of tomato and strawberry colour followed first order kinetics (fractional conversion model). The L*a*/b* parameter combination described best the colour change of all samples. The activation energies for the different material were 129.12, 181.40, 162.60, 85.77 kJ/mol x 10(-2) for tomato puree, strawberry at pH 2.5, strawberry at pH 3.7, and strawberry at pH 5, respectively. Colour of strawberry at pH 5 was less heat stable but the degradation constants were less sensitive to temperature changes.
ISSN: 0260-8774
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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